Does anyone have the recipe for Hawaiian Bread?!


Question: The one with a potato in it.


Answers: The one with a potato in it.

Hawaiian Bread

1 potato, peeled and diced
5 cups bread flour
1 cup granulated sugar
1/3 cup powdered
2 (1/4-ounce) package active dry yeast or 5 teaspoons active dry yeast
3/4 teaspoon salt
6 tablespoons butter
2 large eggs
1 large egg yolk
2 tablespoons milk
In a saucepan boil potato until tender, about 6 to 9 minutes; drain, reserving liquid. In a bowl combine flour, sugar, powered milk, yeast and salt; set aside. In a large bowl beat the potato and butter with an electric mixer on medium speed until smooth. Add 1 1/4 cups of the reserved liquid. Stir in the flour mixture and beat on low speed for 3 minutes. Add eggs and yolk, beat at medium speed for 1 minute. Knead in flour to make a soft dough. Cover and let rise for 15 minutes. Divide in half and place in 2 greased 8-inch cake pans. Cover and let rise for 25 minutes. Brush the tops with milk. Bake at 375°F 45 to 50 minutes. Reduce the heat if the top browns too quickly. Allow to cool on wire racks.

nfd?

Hawaiian Sweet Bread

1 package active dry yeast (2 1/2 tsp)
1/4 cup water, warm
1 cup sugar, divided
1/2 cup boiled potatoes, mashed (* see note)
1 tsp lemon juice
1/4 cup milk, warm
1 tsp salt
3 large eggs
1/4 cup butter, very soft
4-5 cups ap flour


In a large bowl, preferably the bowl of an electric mixer, conbine yeast, warm water, 1 tablespoon of sugar and the mashed potatoes. Let stand for 5 minutes. Add remaining sugar, lemon juice, milk, salt, eggs and 2 cups of flour, mixing very thoroughly with the paddle attachment of your mixer. Switch to dough hook. Add 1 1/2 cups more flour and butter, cut into chunks. Mix on low speed until smooth, then add remaining flour a few tablespoons at a time until dough comes away from the sides of the bowl and clings to the dough hook. Place on a lightly floured surface and knead for 2-3 more minutes to ensure smoothness. Place bdough in a large bowl and cover with plastic wrap. Let rise until doubled, 2-3 hours in a warm place.
Turn dough out on a lightly floured surface.
Divide dough in half. The dough can be shaped into two loaves as desired: two round loaves, two oblong loaves, two clover loaves (made with balls of dough) or shaped into rectangles and place in two, lightly greased loaf pans. Place free form loaves on a parchment-lined baking sheet. Cover dough with a clean dish towel and let rise for 45 minutes.
Preheat the oven to 350F.
Bake for 35-40 minutes, until golden. Loaves will sound hollow when tapped on the bottom. The best way to check for doneness is to insert an instant -read thermometer (like a meat thermometer) into the bottom of the loaf a few inches. The temperature will read 200F when the bread is done.
Let cool completely on a wire rack before slicing.
Store in an airtight container or ziploc bag.
Makes 2 loaves.


*Note: Instant potato flakes make a great substitute for mashed potatoes. Use about 1/3 cup potato flakes with 1/2 cup hot water and let it cool slightly before adding to the yeast





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